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Pâté is so, well ... retro, but it is easy, cheap, cheerful and still a firm favourite!



Chicken Liver Pâté with Crisp Herb Coating

Ingredients


  • 125 ml Pyotts VitaSnack Wholewheat Crisps, coarsely crushed
  • 30 ml olive oil
  • 10 ml fresh thyme leaves
  • 10 ml fresh rosemary needles
  • 45 ml basil leaves, finely chopped
  • 125 g butter
  • 1 small onion, chopped
  • 10 ml garlic, finely chopped
  • 250 g chicken livers, cleaned
  • 45 ml brandy (optional)
  • 90 ml sour cream
  • salt and freshly-milled black pepper, to taste



Method



In a frying pan, toss the Pyotts VitaSnack crumbs in the olive oil until golden. Transfer to a bowl, stir in the herbs and set aside until required.

To make the pâté, heat a spoonful of butter in a pan and add the onion. Sauté until golden then add the garlic. Cook for a few seconds then transfer to a processor. Heat a few more spoonfulls of butter in the pan and add the chicken livers. Cook for a few minutes until just done – even still pink inside if you prefer. Add the brandy and set alight. Allow flames to subside then continue to cook briefly until the liquid has nearly evaporated. Remove from heat and stir in the cream. Add the livers to the onion in the processor and add the remaining butter. Process until smooth then season well with the salt and pepper.

Line a suitably-sized bowl with cling film and spray the film with non-stick spray. Spoon the pâté into the bowl and cover with the overlapping film. Place in the fridge to chill and firm, about 4 hours.

To serve, turn the pâté out onto a plate and sprinkle the top and sides with the crumbed herb mixture.

Serves 4 - 6.



This recipe was taken from the Take a Biscuit recipe book, written and published by us.